1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 lb. beef stew meat, cut in 1" cubes
1/4 c. cooking oil
1 c. water
1/2 c. catsup
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1 tsp. salt
1 onion, lg, finely chopped (1 c.)
4 carrots, cut in 3/4" pieces (3 c.)

Combine flour, the first teaspoon salt and the pepper; coat meat with flour mixture. In large skillet, brown meat on all sides in hot oil. Combine water, catsup, brown sugar, vinegar, Worcestershire sauce and the second teaspoon of salt in large pot. Add browned meat and onion. Cover; cook over low heat for about 45 minutes, stirring several times to keep from sticking. Add carrots; cook for 45 minutes more or until meat and carrots are tender. Thicken liquid with a flour and water mixture to desired consistency. Serve on a mound of mashed potatoes or buttered wide noodles. (Makes 4-6 servings.)